A few years ago, I wrapped up a huge zucchini in a baby blanket, carried it around all weekend and took photos of it. “Zucchini Baby” went to the park, the farmers' market and out for a run in our stroller, then met an epic end when he decided to befriend our flock of backyard chickens.

The project—which I posted about on Instagram, I believe—got me a pleasant stream of emails, all telling stories of how people had used up an overabundance of zucchini. From leaving bags knock-and-dash style on neighbors' front porches to secret zucchini burials in the middle of the night, for several weeks I got to hear it all. I even picked up a few new recipes.

The reason I bring up these fond “Zucchini Baby” memories is because right now I have a zucchini plant—technically a trombone squash, but po-ta-toe, po-tah-toe—that I'm afraid is going to swallow the rest of my garden whole.

Encouraged by the rain, it feels like this plant is growing half a foot a day, throwing off massive squash as it does. I wouldn't be surprised if I came home to find that it was eating my chickens, rather than the other way around.

The zucchini wrap recipe below is my new favorite way to use our overabundant zucchini. It's adapted from a recipe on “White On Rice Couple”, one of my favorite food blogs. They use the wraps to make tacos, but I like them better as crepes for a fancy, hearty Sunday breakfast.

Shred the zucchini into a large bowl, sprinkle with salt and set aside while you measure and chop the other ingredients. Then, once the zucchini has rested for about 10 minutes, pour the zucchini out into a clean towel and squeeze to get as much moisture out of it as possible.

Put the zucchini back into the bowl and combine with the herbs, egg, parmesan, breadcrumbs and garlic.

Using a ½ cup measuring cup, scoop the zucchini mixture into piles on your prepared bake sheets—you should be able to fit two crepes per bake sheet. Pat the scoops into flat rounds, then pop them in the oven. Bake them for 15 minutes, rotate the bake sheets, then cook them for about 10 minutes more. They're done when the edges are crispy and the insides are just starting to brown.

While the zucchini wraps cook, scramble your eggs—just do it how you normally do it—and make the hollandaise.

To make the hollandaise, whisk 4 egg yolks with a tablespoon of lemon juice until the yolks have doubled in volume and turned pale yellow. Put the yolks in a bowl over a pot of barely simmering water and slowly drizzle in the melted butter, continuing to whisk vigorously. Keep whisking until the mixture starts to thicken, then pull it off the heat and cover the bowl with a towel until everything else is ready. If the hollandaise gets too thick as it sits, whisk in a splash of warm water to loosen it.

When everything is ready, gently peel the zucchini crepes off the parchment paper, and top each one with a dollop of scrambled eggs and a few shreds of ham. Drizzle some hollandaise over the top and dread zucchini season no more!